Press Release of 06/25/2018

EUROPA’s Best 2018: 21 stars perform at the extra-special festival of food and drink

  • Popular gourmet highlight on board the 5-stars-plus rated* EUROPA
  • Festival in Antwerp on 24 June 2018

On 24 June, more than 30 high-flyers from the international world of fine dining came together on the Lido Deck for the EUROPA’s Best festival, thrilling guests with their amazing culinary creations. A total of 13 top European chefs, winemakers, chocolatiers, patissiers and cheesemakers turned this event into a gourmet spectacular. These included German TV presenter Günther Jauch, who presented wines from his vineyard, Weingut von Othegraven. Tillman Fischer, MS EUROPA chef, joined Hapag-Lloyd Cruises’ corporate chef Michael Hoffmann in welcoming the gourmet elite on board the luxury cruise ship.

(Click image to enlarge and download. Further pictures can be found in the photo archive.)

For the seventh time, the EUROPA moored in Antwerp for a culinary evening that is a highlight for both passengers and the gourmet elite. The guests strolled past the ‘live’ cooking stations and enjoyed tasting a wide variety of culinary creations. For example, Jan Hartwig created scallops with pickled carrots, ice plant, sesame and dashi chive butter. Kevin Fehling presented glazed eel with dashi, rice foam, wasabi and trout caviar. Meanwhile, Tanja Grandits conjured up some zander lemon ceviche, turmeric and fennel. This year’s event was attended by:

Chefs:
Tillman Fischer, MS EUROPA
Michael Hoffmann, Hapag-Lloyd Cruises’ corporate chef
Dieter Müller, Restaurant Dieter Müller, MS EUROPA
Karlheinz Hauser, Seven Seas restaurant, two Michelin stars, 17 Gault et Millau points, Germany
Jan Hartwig, ATELIER restaurant, three Michelin stars, 18 Gault et Millau points, Germany
Kevin Fehling, THE TABLE restaurant, three Michelin stars, Germany
Johannes King, Soel’ring Hof restaurant, two Michelin stars, Germany
Hendrik Otto, Lorenz Adlon Esszimmer restaurant, two Michelin stars, Germany
Tanja Grandits, STUCKI restaurant, two Michelin stars, 18 Gault et Millau points, Switzerland
Tristan Brandt, OPUS V restaurant, two Michelin stars, 18 Gault et Millau points, Germany
Heiko Nieder, The Dolder Grand restaurant, two Michelin stars, 18 Gault et Millau points, Switzerland
Dennis Kuipers, Vinkeles restaurant, one Michelin star, 18 Gault et Millau points, Netherlands
Martin Klein, IKARUS restaurant, two Michelin stars, Austria

Winegrowers:
Weingut Karl H. Johner, Germany
Weingut Dreissigacker, Germany
Weingut Leitz, Germany
Weingut Spreitzer, Germany
Tenuta delle Terre Nere winery, Italy
Champagne Pol Roger, France
Baron De Ley, Spain
Gerard Bertrand winery, France
Weingut von Othegraven, Kanzem (Saar)/Germany

Further Additional participants:
Altonaer Kaviar Import Haus, Germany
BOS FOOD, Germany
Fromagerie Antony, France
Becking Kaffee, Germany
YUZU Chocolate Shop, Belgium
The Curtain Club, Germany
Privatbrennerei Gebhard Haemmerle, Austria
Veronelli Olive Oils, Austria
Nordische Eismanufaktur, Germany
Delta Fleisch, Germany
CEREVISIUM, Germany

In 2019 EUROPA’s Best will form part of a short cruise from 2 to 4 August that will start and end in Hamburg, travelling via Helgoland. This will be the second time that the gourmet event has taken place in Hamburg since its premiere in 2017. The cruise can be booked from € 1,090 per person.
For more information, visit https://www.hl-cruises.de/reise-finden/EUR1915

* Berlitz Cruise Guide 2018

Hamburg, June 2018

For bookings, inquiries, or to request a brochure, please click here.

EXPERIENCE.tv -  www.hl-cruises.com/experiencetv

Press contact: Moritz Krause, Corporate Communications Manager Hapag-Lloyd Cruises, Tel: +49 40 307030-391, E-Mail: press(at)hl-cruises.com

Copyright: The royalty-free images provided on this site are intended for editorial use only, in conjunction with the relevant Hapag-Lloyd Cruises press releases. The pictures provided may not be altered, filed or forwarded to Third Parties. They may only be used as a whole. Please include photo credit: Hapag-Lloyd Cruises. We ask you not to abbreviate the company name. Please use clear captions where appropriate.